Modeling of Gallic Acid Diffusion: Case Study on Cinnamonum zeylaniccum

Year 2018, Volume: 2 Issue: 1, 28 - 38, 31.08.2018

Emirhan Hesap

Abstract

Polyphenols,
found in vegetables, fruits and grains, are receiving increasing interest in recent
years due to their delaying effects especially on the formation of certain
types of cancer. However, in the current literature, there is no information on
diffusion kinetics, diffusion coefficients of these materials, and the
parameters affect on them. In this study, gallic acid-equivalent polyphenols production
from Cinnamonum zeylaniccum by classical
extraction method in ethanol as solvent was investigated the parameters of
extraction temperature (25-55°C) and duration (10-90 min), the stirring speed of
the medium (minimum-maximum) and the solid/liquid ratio (0.3-1.5g/40ml). Then,
multiple parameter optimization was performed with Design Expert Program. For multiple
optimizations, solid/liquid, temperature and time parameters resulted from the
single optimization (55°C, 40 minutes, maximum mixing speed and 0.3g Cinnamonum zeylaniccum/40mL ethanol)
were used in Box-Behnken Design construction. It has been determined by a
computer program that the maximum gallic acid diffusion (3.267mg/100g) conditions
were at 59°C, 37.6 minutes and 44.4 ml of solvent usage in a quadratic model. The
most important single and interactive parameters on the extraction was
determined as temperature and solid/liquid ratio, respectively. In the study, in
order to define diffusion as a mathematical expression, diffusion kinetics data
were obtained by performing experiments at different temperatures, without- or
optimum-stirring speed conditions. These data were used in evaluating Peleg,
Logarithmic, Page and Mass Transfer models. Molecular, effective diffusion coefficients
and activation energy of gallic acid-equivalent of total polyphenols were
calculated. It was observed that the increase in temperature and stirring speed
increased the diffusion coefficients by decreasing activation energy of diffusion.

Keywords

Gallic acid, Modeling, Polyphenols, Diffusion, Cinnamonum zeylaniccum

References

• 1) Doktor Öğretim Üyesi M. Cüneyt BAĞDATLI, Nevşehir Hacı Bektaşı Veli Üniversitesi, [e-mail], İş Telefonu: 0 384 228 1000/15068
• 2) Doktor Öğretim Üyesi İlknur UÇAK, Niğde Ömer Halisdemir Üniversitesi, [e-mail]